Chuck Wagon Stew (beans W

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			100	Servings

INGREDIENTS

15	lb	BEEF GROUND FZ
55	lb	BEANS WHITE PORK #10
6	lb	ONIONS DRY
3	lb	PEPPER SWT GRN FRESH
3 1/2	c	CATSUP TOMATO#10

INSTRUCTIONS

COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS
PINK COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK
POT. DRAIN OR SKIM OFF EXCESS FAT. ADD CATSUP AND BEANS TO BEEF,  ONION
AND PEPPER MIXTURE. STIR WELL. SIMMER FOR 20 MINUTES.  NOTE: 1. 6 LB 11
OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.  NOTE: 2. 12 OZ (4
CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED.  SEE  RECIPE NO. A-11000.
NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET
PEPPERS.  NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE
USED.  SEE  RECIPE NO. A-11000.  Recipe Number: L17100  SERVING SIZE: 1
1/4 CUP  From the <Army Master Recipe Index File> (actually used
today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 11 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 1.1mg Potassium: 39.7mg Carbohydrates: 2.5g Fiber: <1g Sugar: 1.2g Protein: <1g